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Add a photoServings: 2
Ingredients
- 8 sm. zucchini
- 1 onion, minced
- 3 teaspoon chicken bouillon
- Salt, pepper & nutmeg to taste
- 1/4 c. butter
- 3 c. boiling water
- 1/2 c. cream or possibly Half & Half
Directions
- Cut zucchini into thin slices. Heat butter and saute/fry zucchini and onion. Cook till limp. Add in broth made from boiling water and bouillon; simmer 15 min. Pour into blender and puree.
- NOTE: At this point it can be refrigerated for several days or possibly frzn. Return to pan; add in cream, salt, pepper and nutmeg to taste. Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 949g | |
| Recipe makes 2 servings | |
| Calories 413 | |
| Calories from Fat 312 | 76% |
| Total Fat 35.5g | 44% |
| Saturated Fat 22.0g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 272mg | 11% |
| Potassium 1334mg | 38% |
| Total Carbs 21.89g | 6% |
| Dietary Fiber 5.8g | 19% |
| Sugars 9.98g | 7% |
| Protein 7.98g | 13% |
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